Lauki (Dudhi) Dahi (Yogurt)

PREP TIME

10 mins

COOK TIME

20 mins

TOTAL TIME

30 mins

Serves 4 people

INGREDIENTS

• 2 small ghiyas/laukis (bottle gourd) cut into cubes (can be substituted with 3 large zucchinis)
• 2 cups of yogurt (whisked)
• 1 tablespoon crushed garlic or paste
• 1 teaspoon coriander powder
• 1 teaspoon kitchen king masala
• 1 teaspoon red chilli powder
• ½ teaspoon turmeric powder
• 1 teaspoon bhuna jeera (roasted cumin powder)
• 1 tablespoon kasuri methi (dried fenugreek leaves)
• 1 tablespoon oil (I use avocado oil)
• ½ cup water
• 1 teaspoon salt or to taste
• For the tadka
• 1 tablespoon ghee (clarified butter)
• 1 teaspoon cumin seeds
• 15-20 curry leaves
• 2 whole dried red chillies
• 2 slit green chillies

INSTRUCTIONS

1. In a pan heat 1 tbsp of oil, add crushed garlic and saute for 30 seconds or until the garlic starts to turn light golden in color.
2. Lower the flame and add the spices, coriander powder, turmeric, kitchen king masala, red chilli powder and salt. Also add ¼ cup water and saute the masala for 10-15 seconds. Add more water if you need to, make sure the masalas don't burn.
3. Add the lauki and mix well, fry on high flame for 2-3 minutes. Then add ¼ cup water and put on a lid and cook the lauki for 10 minutes or until soft. You want to be able to cut through a piece but the lauki should not be mushy.
4. Once done, bring up the flame to high and add bhuna jeera and kasuri methi and fry until most of the water evaporates, a little is fine but lauki should not be too watery.
5. Once done remove the pan from the stovetop or switch off the flame and add the whisked yogurt, gently mix.
6. Now prepare the tadka in a small pan, heat 1 tbsp of ghee, add cumin seeds, once they start to change color add curry leaves and red and green chillies. Give it a few seconds, lastly add kashmiri mirch powder for color and then quickly pour the tadka over dahi lauki. Mix gently and serve with rice or roti! (if you need to heat up the dahi lauki do it on a very low flame or else the yogurt will curdle).
7. Serve with plain white rice or roti. Enjoy!

Ragi (Finger millet) drink (Ragi Ambali)

Finger millet  is considered one of the most nutritious cereals. Finger millet contains good amount of proteins, Calcium, dietary fiber, Minerals and potassium.

Being non-glutinous, finger millet is safe for people suffering from gluten allergy and celiac disease. It is non-acid forming, and hence easy to digest. 

 Finger millet  could be enjoyed in different forms and preparations. ragi roti, ragi dosa, ragi porridge, ragi upma, ragi cakes, ragi biscuits are few popular dishes of finger millet (ragi).

PREP TIME

5 mins

COOK TIME

15 mins

TOTAL TIME

20 mins

Serves 4 people

Ingredients:

Ragi flour - 2 Tbsp

Water - 3 cups

Salt to taste

Buttermilk or milk based on the taste

Cilantro (optional)

Jeera powder (optional)

Crushed garlic (optional)

Onion - finely chopped (optional)

Procedure:

1. In a small bowl, take half cup of water and mix the ragi flour and see that there are no lumps
2. In a big deep dish pan boil remaining water and add salt to it
3. Add the ragi mix to boiling water
4. Keep continuously stirring and cook for 10min
5. The mix will thicken
6. Let the mix cool down a little
7. Now add buttermilk or milk as per your taste and have it warm or cold after refrigerating 
8. You can add cilantro, Jeera powder, crushed garlic, finely chopped onion. Mix well and serve